By STEVEN DeSALVO
For Montclair Local
Editor’s note: If you’ve eaten a dish at a local restaurant you’re dying to make at home, drop us a note at email@example.com.
With spring about a week away, it is time to eat like the weather is warm. The Thai beef salad from SLA Thai at 38 Upper Montclair Plaza, 973-509-0111, goes excellent with warmer spring-time temperatures. This recipe combines hot and cold. Warm steak is
accompanied by fresh, raw vegetables and a vinaigrette. With six ounces of beef this recipe can serve two as a salad or one if you are feeling very hungry! SLA Thai offer a wide variety of menu options that are great for anyone from the experienced Thai eater to someone who is entirely new to the cuisine.
6 ounces sliced prime beef (cooked to your preferred level of doneness)
2 tsp thinly sliced lemon grass
2 tbsp thinly sliced shallot
1 tbsp diced red bell pepper
1 tbsp thinly sliced scallions
4 thinly sliced kaffir lime leaf
4 thinly sliced mint leaf
2 tbs. roast rice powder
3 tbsp SLA vinaigrette
3 tbsp lime juice
1 tbsp fish sauce.
1 pinch of chili powder (add more if you like it spicy!)
Mix all of the salad ingredients together and then add the vinaigrette to your taste.